½ kg pistachios or almonds, ground
½ kg sugar
½ kg ghee or butter
225 ml water
Heat one third of the ghee along with sugar and water. When it boils, add the ground pistachio or almonds. Cook on low heat, stirring continuously till all ghee is absorbed.
Add remaining ghee while still stirring. When gbee separates and the mixture slips off the wooden spoon, remove from heat.
Immediately spread on a lightly greased tin sheet. Flatten mixture (14 to ½ inch thick) with a rolling pin and cut into diamond shapes. This must be done with speed as the mixture hardens within minutes.
When cool, store in an airtight tin. The maisouk can be stored for 2-4 weeks in the refrigerator.